Squid ink salt
- Spread the squid ink as thinly as possible onto a drying sheet and place in the food dehydrator for six hours at 60°C.
- Finely grind the dried squid ink in a coffee grinder or mini-chopper to the consistency of sea salt.
- Store the salt in a well-sealed container.
- As a flavour enhancer for fish, shellfish and crustaceans, or even for meat and vegetables.